This delicious recipe, brought to us by Senior Eats™ Nutritional Challenge finalist Charlie Chhut, head chef at Sunrise of Belmont, CA, is the perfect balance of great taste and nutrition.

Charlie is one of five finalists who competed at the fourth annual Senior Eats™ Nutritional Challenge at The Fairfax, in Fort Belvoir, Virginia. His recipe was chosen for competition among dozens submitted by Sunrise communities across the country.
Charlie Chhut graduated at the top of his class from the California Culinary Academy in San Francisco in 2001. He spent the next couple years cooking at critically acclaimed restaurants, most notably for Chef David Lawrence at 1300 on Fillmore and Chef Laurent Manrique at Aqua. Chhut also helped open two restaurants in San Francisco, Honey Bistro and Mission and Barley Café, as a chef consultant. The demanding schedule of a restaurant chef did not afford Chhut time with his family, however, so he made the switch to Sunrise and hasn’t looked back. We are so lucky he found his way to us!

We know that Charlie’s Charred Beef Skewers (paired with quick pickled veggies and steamed jasmine rice) are delicious – but what makes it a healthy dish?

Beef is high in protein, iron, zinc and selenium. Ginger has been shown to alleviate gastrointestinal distress and relax the intestinal tract. It has powerful antioxidant effects and can help inhibit the formation of inflammatory compounds. Turmeric is a bright yellow spice that has long been used for medicinal purposes. It is a powerful anti-inflammatory that may improve a wide variety of conditions ranging from arthritis to digestive disorders.

Directions: Combine the kaffir lime leaves, lemongrass, fish sauce, oyster sauce, brown sugar, garlic, ginger and turmeric to create a marinade. Place the beef in a shallow container. Pour the marinade over top and toss to coat. Cover and refrigerate for 1 – 2 hours. Combine the onion, cucumber and vinegar. Cover and refrigerate for a minimum of 1 hour prior to serving. Remove the beef from the marinade. Thread onto the skewers. Cook on a hot grill on both sides until well charred. Line the bottom of an appropriate serving dish with banana leaves. Spoon the cooked rice over top. Sprinkle with the green onions. Top with beef skewers and pickled vegetables.